Chocolate Cherry Shooters are an irresistibly delicious treat that combines the rich, velvety flavor of chocolate with the sweet, tangy burst of cherry. These delightful beverages are perfect for celebrating special occasions, especially New Year’s Eve, where indulgence and festivity go hand in hand. The smooth, chocolatey base is complemented by a hint of cherry liqueur, creating a harmonious blend that excites the palate. Their vibrant appearance and decadent taste make them a popular choice for party guests seeking a luxurious and memorable experience.
When paired with chocolate-covered Strawberry Shooters, the combination elevates the dessert experience to a new level of indulgence.
Make your own chocolate shooter cups using melted chocolate wafers. I recommend Ghirardelli chocolate wafers found in any grocery baking isle. Or premade chocolate cups can be found on Amazon.
Ingredients
1-part Kahlua coffee liqueur
1-part amaretto almond liqueur
1-part white Crème de cacao
1 dash grenadine syrup
Container for your shot (I recommend a mini chocolate cup)
Process
Mix the first 4 ingredients and then add the grenadine syrup
Fill your choice vessel with the mixture, top with a cherry or whip cream.
These Chocolate Covered Strawberry Shooters are the ultimate indulgence for your next gathering. Perfectly portioned for a sweet and boozy treat, these shooters are as visually stunning as they are delicious. Whether it’s a chic dessert cocktail or a playful toast to the evening, they’re guaranteed to impress.
Ingredients
I recommend Ghirardelli chocolate wafers found in any grocery baking isle.
1 part Vanilla vodka
1 part Godiva Liquor
1 part Chocolate syrup
Whipped cream
Sprinkles
Parchment covered pan
Process
Cut the point of the strawberry off the bottom of a large, fresh strawberry so they can stand on their own, the melted chocolate helps form a little base too which makes them even more stable.
Hull out the strawberries using a paring knife and grapefruit spoon, be careful not to make the walls too thin or they’ll break.
Pat the strawberries inside and outside dry with a paper towel before dipping in melted chocolate.
Remove from melted chocolate and place on parchment paper to allow chocolate to drip forming a base for strawberry to stand freely.
Freeze chocolate covered strawberries until chocolate has formed a hard shell.
Mix the vodka, Godiva Liquor and chocolate syrup together. Pour liquid into each individual strawberry, top with whipped cream and festive sprinkles.
The main difference between city ham and country ham is how they are cured. Country hams are dried and cured with salt and seasonings over several months. This slow process makes them saltier and gives them a strong, unique flavor. They tend to be dry and are best sliced very thin, like prosciutto. City hams are soaked in a salty water solution for a shorter time, which keeps them moist and tender. They are milder in flavor and can be sliced thicker. The curing method affects the taste, texture, and how each ham is served. Country ham has a salty, intense flavor and is good for appetizers or charcuterie boards. It is often used in small slices. City ham is more versatile, suitable for sandwiches, main dishes, or breakfast. It has a milder taste and is easier to slice in thicker pieces. When choosing between the two, consider the flavor you want and how you plan to serve the ham. Both types are popular and can be the main part of a meal. Proper preparation can make either type of ham more enjoyable for different occasions.
Applying a glaze to your ham during the final stages of cooking enhances its appearance and flavor, resulting in a caramelized, lightly crisp exterior. It is important to time the glazing appropriately; applying it too early, especially during prolonged cooking, can lead to burning and an undesirable burnt glaze.
Ingredients
1 city style (brined) ham, hock end
¼ cup brown mustard
2 cups dark brown sugar
1-ounce bourbon (poured into a spritz bottle)
2 cups of crushed ginger snap cookies
Directions
Heat oven to 250°F.
Remove ham from bag, rinse and drain thoroughly. Place ham, cut side down, in a roasting pan. Using a small parting knife score the ham from bottom to top, spiraling clockwise as you cut. Be careful to only cut through the skin and first few layers of fat. The aim is to create a diamond pattern all over the ham.
Tent the ham with heavy duty foil, cook for 3 to 4 hours or until the internal temperature at the deepest part of the meat registers 130°F.
Remove ham from oven and remove the aluminum foil. Using tongs, pull away the diamonds of skin and any sheets of fat that come off with them.
Heat oven to 350° F.
Dab the ham dry with paper towels and then brush on a liberal coat of mustard, using a basting brush. Sprinkle on the brown sugar, packing loosely as you go until the ham is coated. Spritz this layer lightly with bourbon, then loosely pack on as much of the cookie crumbs as you can.
Insert the thermometer and cook until the interior temperature reaches 140°F. approximately one hour.
Let the ham rest outside of the oven for ½ hour before slicing.
Pinwheel appetizers are popular for social gatherings because they are easy to make and look festive. They can be customized with different ingredients to match various tastes and occasions. Common fillings include olives, chopped scallions, chili peppers, ham, salmon, cheese, and spinach. For a festive look, adding red and green colors can make the presentation more appealing. A popular filling is cream cheese, which helps the rollups keep their shape and adds flavor. When preparing pinwheels, it is important to balance the flavors and textures. For example, combining creamy cheese with savory meats or fresh vegetables creates a tasty combination. Using herbs and spices can also improve the flavor. Overall, pinwheel appetizers are a versatile and elegant choice for any event. By choosing the right ingredients and paying attention to how they look, these appetizers can fit any theme or dietary need, making them a reliable option for entertaining.
Holiday Pin Wheels
Serves: About 35 roll ups
Ingredients
To basic filling, add meats, salmon, spinach, sliced olives, or other herbs and flavors to make them your own!
2 packages cream cheese flavored or white, softened
1 package ranch dressing mix
Freshly ground black pepper
5 flour tortillas, use spinach and tomato for a festive touch!
1/2 cup finely diced green bell peppers
1/2 cup finely diced red bell peppers
2 green onions, sliced
Directions
Mix the cream cheese, ranch dressing mix and the black pepper together thoroughly.
Spread the mixture on the tortillas, and then sprinkle over the diced bell peppers and green onions.
Roll up tightly, wrap in plastic wrap and refrigerate until party time (for at least 1 hour).
Born in the 1980’s this dip is always a favorite at our family gatherings. It is tasty and easy to make. Many family members and friends have asked me for the recipe over the years. You can prepare it in advance and keep it in the refrigerator, which makes serving more convenient. Since it serves many people, it is a great choice for your appetizer options and is suitable for any occasion.
Ingredients
1 jar of chunky salsa sauce
1 8oz Philadelphia Cream Cheese
1 can mild medium diced Chile peppers (drained)
Shredded iceberg lettuce
Chopped tomatoes
Sliced black olives
Shredded mozzarella or Mexican styled cheese
Directions
Mix the first 3 ingredients until pink – can be a little chunky – spread in a pie plate or quiche pan.
Top with shredded lettuce, chopped tomatoes, black olives and mozzarella cheese
Pick out 2 nice size Portobello mushrooms. They can be grilled or cooked on a stove top and make a wonderful replacement to a hamburger, especially if you are watching your red meat intake. Frankly, I just love mushrooms and even though Montana has wonderful beef – I wouldn’t hesitate to replace my burger with a Portobello Mushroom “burger”. Cook these up and spread with Onion Jam, horseradish sauce and place on an onion roll and you have a delicious, filling meal.
Ingredients:
2 large Portobello mushrooms, wipe clean with a dry paper towel, remove stem and gills with a spoon, careful not to break the mushroom
1 clove of garlic, grated
¼ cup olive oil
2 tablespoons of balsamic vinegar
2 tablespoons minced flat leaf parsley, thyme, or substitute with your favorite fresh cut herb
Directions:
Combine all ingredients in a plastic bag, seal and marinate for up to an hour
Remove mushrooms from bag and discard marinade
If cooking on stove top, preheat skillet with 1 tsp of olive oil
Grill or cook on stove top for 3-4 minutes on each side until soft but not mushy
Split bun and place cut sides down on skillet or grill and toast
Spread with onion jam and horseradish sauce, enjoy
The history of oyster stuffing dates back to at least 1685, when it was first mentioned in the cookbook The Accomplisht Cook in London. Traditionally, the stuffing was placed under the skin of the bird, a common practice at the time. By 1796, culinary advice suggested stuffing the cavity of the bird instead. Different regions have their own preferred types of stuffing: Southerners often favor pecan, rice, or cornbread; Italians typically include sausage; and Germans enjoy dried fruit, potatoes, and apples. I personally discovered an oyster stuffing recipe many years ago and decided to try it. I am pleased to say that this stuffing is delicious, it does not have a fishy smell or taste. One of its advantages is that it can be served as a standalone dish. For the best flavor, I recommend using fresh herbs whenever possible. Enjoy your cooking experience and the unique taste of oyster stuffing.
SERVES 8—10
INGREDIENTS
11 cups ½” cubed white French bread (about 14 oz.)
6 slices bacon
6 tbsp. butter, melted, plus more for greasing the pan
6 shallots, thinly sliced
4 celery ribs, thinly sliced
40 medium oysters, such as Bluepoint’s shucked (about 1 lb.), with 1 cup of the liquor reserved (I have used canned oysters)
1 cup chicken stock
¼ cup madeira or port (a sweet wine)
⅓ cup chopped flat-leaf parsley leaves
2 tbsp. fresh chopped thyme leaves
2 tbsp. fresh chopped sage leaves
½ tsp. Tabasco (or any hot sauce)
¼ tsp. fresh grated nutmeg
⅛ tsp. ground cloves
Kosher salt and freshly ground black pepper, to taste
DIRECTIONS
Preheat oven to 250˚F.
Arrange bread cubes on a baking sheet in a single layer and bake, stirring occasionally, until dried but not browned, about 15 minutes. Remove bread cubes from the oven and let cool.
Put bacon into a 12″ skillet; cook over medium-high heat, stirring frequently, until crisp for about 10 minutes. Remove bacon from pan. Reserve 1 tablespoon of grease.
Add 4 tablesopoons of butter to bacon grease and heat. Add shallots and celery, reduce heat to medium, and cook, stirring occasionally, until vegetables are soft, about 10 minutes.
Add oyster liquor, stock, Madeira or port, parsley, thyme, sage, Tabasco, nutmeg, cloves, and salt and pepper. Bring to a boil over high heat and cook, stirring occasionally, for 5 minutes. Scrape the mixture into a large bowl and stir in the bread cubes and oysters. Set aside to allow the flavors to come together for 10 minutes.
Raise the oven temperature to 400˚. Transfer mixture to a buttered 2-qt. oval baking dish and cover with foil. Bake for 30 minutes, remove foil, drizzle with remaining butter, and continue baking until golden brown and crusty, about 15 minutes more. Serve immediately.
Traditionally we served fish for our Christmas Eve dinner. My mom loved her herrings in sour cream. Today, I will share my favorite dish and that is Crab Meat stuffed Flounder. This incredible dish can be served as a main entrée using the method below; or a side dish using smaller fillets; wrap a smaller flounder around a small scoop of crab meat mixture, secure with a toothpick. I have also served this crab mixture scooped on top of salmon or trout. You will enjoy this dish however you decide to serve it. Happy Holidays.
FLOUNDER FILLETS
4 to 5 Large fillets
Preheat the oven to 350 degrees F.
Sprinkle flounder with salt and pepper. Using a fillet knife, carefully open the flounder by cutting along the left and right sides of the seam down the middle of the fish to make pockets. Lay the cut sides back.
CRAB MIX
Ingredients
2 green onions, thinly sliced (about 1/4 cup)
1 clove garlic minced
1 minced red pepper
2 tablespoons chopped fresh parsley
1 egg
1/8 teaspoon cayenne pepper
1/8 teaspoon garlic powder
3 tablespoons heavy cream
1 1/2 tablespoons spicy mustard
1/2 lemon, juiced
2 tablespoons mayonnaise
10 saltine crackers, crumbled medium to fine
1/2-pound lump crabmeat, picked clean of shells
1/2-pound claw crabmeat, picked clean of shells
Salt and freshly ground black pepper
Directions:
In a medium skillet, melt the butter and sauté the onions, garlic, parsley and peppers until soft. Let cool.
In a mixing bowl, combine the egg, cayenne pepper, garlic powder, heavy cream, mustard, lemon juice and mayonnaise together. Gently mix in the Saltine crackers and crabmeat. Add salt and pepper, if needed. Set aside to stuff in flounder.
Stuff the flounder with the Crab Mix and press the sides down to cover the filling. Sprinkle with paprika.
Coat a glass baking dish with cooking spray. Place the fish in the dish and bake for 20 minutes.
Without removing the dish from the oven, turn the oven to broil and broil for 5 additional minutes.
When the fish is done, remove it from the oven.
*Optional: Melt ½ cup of butter and drizzle over fillets when finished baking.
In a heavy duty mixer, with whisk attachment, beat the egg whites and cream of tartar until foamy.
Add 2 tablespoons of sugar and beat until soft peaks form, set aside.
Meanwhile, in a saucepan, add 1/3 cup water, corn syrup, and 2/3 cup sugar.
Cook over medium heat while stirring until the mixture reaches firm ball stage (instructions below) or 248 degrees on a candy thermometer. This step will take about 15 minutes.
(To test for firm ball stage: Fill a glass with cold water and drop a small spoonful of the mixture into the cold water. Remove the mixture from the cold water and it should hold its shape, but quickly flatten)
Once the corn syrup mixture has reached firm ball stage, turn the mixer onto medium and in a slow steady stream; pour the corn syrup mixture into the beaten egg whites.
Once all of the corn syrup mixture has been added, beat on high for 5 minutes.
Here is a terrific recipe for chicken thighs, great for a party or a special dinner. Or use legs/thighs. Yes, you do have to love garlic, so be sure only to invite those who have an acquired taste for this tasty allium.
This recipe should be prepared the day before and as a note, the longer you marinate it – the taster it becomes. It is best to marinade for at the very least, 6 hours up to 24 hours in advance. Please use only fresh herbs and fresh garlic cloves with this recipe, or you will rob yourself of the intoxicating aroma and flavor of this dish.
INGREDIENTS
3 – 4 pounds of skin on and bone in chicken thighs
1 cup of olive oil
16 fresh garlic cloves
2-tablespoons fresh rosemary, chopped
2-tablespoons fresh thyme, chopped
1/2 cup (or more) fresh parsley, chopped
MARINADE
About 1 cup of olive oil – more or less to cover the chicken pieces
6 peeled and smashed garlic cloves – cut in half after you smash them
½ cup of fresh minced flat leaf Italian parsley
PROCESS
Wash, and trim extra skin and fat from chicken thighs, pat them dry.
Spread them flat in a baking dish large enough to hold all thighs
Combine olive oil, garlic cloves and parsley and pour over thighs
Cover baking dish with plastic wrap or lid and refrigerate for up to 24 hours, turning only once during that time.
After 6 – 24 hours
Remove chicken from marinade and scrape off excess olive oil and place chicken in a shallow, foil lined, rimmed cookie sheet.
With a slotted spoon, scoop up garlic and parsley from marinade and spread on top of chicken.
Reserve 1/3 cup of olive oil from marinade.
Preheat oven to 400F.
In a bowl combine
8 more garlic cloves, minced or grated
1/3 cup reserved olive oil
2 tablespoons fresh rosemary chopped
2 tablespoons fresh thyme leaves
Pour this mixture on top of chicken in pan.
Bake at 400F. for 45 minutes – do not turn chicken during baking.
*Note: do not crowd chicken pieces in roasting pan – this will steam the chicken rather than roasting it.
Kitchen Moxy 
